Harissa is a North-African spice blend that is smoky and adds a nice peppery kick without being overly spicy. It is starting to become more popular in the US, and I highly recommend adding it to your spice cabinet! It is a great addition to most meat and egg dishes, as well as a fun flavor to explore adding to sauces as well. Spices contain wonderful health benefits, so adding them to any dish you cook is an easy way to up the medicinal value of the meal.
Lamb has a nice gamey flavor that pairs wonderfully with Harissa, and the fresh herb sauce on top makes this a balanced dish with tons of flavor. I love eating these meatballs with riced cauliflower underneath and a big salad on the side. Enjoy!
1 lb ground grass-fed lamb
1 pasture raised egg
½ red onion, finely chopped
2 garlic cloves, minced
3 Tbsp chopped kalamata olives
2 Tbsp raw pine nuts
2 Tbsp chopped sundried tomatoes
1 Tbsp dijon mustard
½ Tbsp avocado oil (to coat baking sheet)
2 Tsp ground harissa
1 Tsp ground black pepper
1 Tsp sea salt
½ Tsp ground cumin
¼ Tsp smoked paprika
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine all ingredients.
- Place parchment paper on a large baking sheet, and lightly coat with avocado oil.
- Form golfball size meatballs (roughly 2 inches), and place on baking sheet. Will likely make around 8-10 meatballs.
- Bake for 20-25 minutes, or until meat thermometer reads 140 degrees.
- Remove and let slightly cool, then serve and enjoy.
Fresh Herb Sauce Ingredients:
½ cup fresh Dill
¼ cup fresh Parsley
3 Tbsp fresh Mint
3 Tbsp organic, cold-pressed Olive oil
1 Tbsp Tahini
½ Tsp black pepper
½ Tsp ground harissa
Sea salt to taste preference
Juice of 1 Lemon
**May need a splash of filtered water
- Place all ingredients in a blender or food processor, and combine until smooth.
- Add water if needed to loosen up.
- Adjust seasoning if needed, and serve on top of meatballs.